Tag Archives: celery

Autumn crunch pasta salad from chelseasmessyapron.com

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AUTUMN-CRUNCH-PASTA-SALAD
  • 5 ounces fresh spinach (half a 10 ounce bag)
  • 1 and 1/2 cups dry small pasta
  • 3/4 cup chopped celery
  • 3/4 cup dried cranberries
  • 1 can (15 ounces) mandarin oranges
  • 1 large Granny Smith Apple
  • 1 teaspoon lemon juice
  • 1/3 cup pecans
  • Optional: Feta cheese
Dressing
  • 4 tablespoons olive oil or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white wine vinegar
  • 2-4 tablespoons white sugar
  • 1/8 teaspoon each: paprika, onion powder
  • 1 tablespoon poppy seeds
  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, prepare the dressing. In a food processor or blender (I used my small Twister jar on the Blendtec) combine the oil (the vegetable oil yields a richer and in my opinion better taste, but the olive oil is healthier and still tastes great), apple cider vinegar, white wine vinegar, sugar, (adjust — more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder. Pulse or blend for about 10 seconds. Stir in the poppyseeds.
  3. Drain the pasta once it’s cooked through and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.
  4. Chill the dressed pasta in the fridge.
  5. Meanwhile, combine the (washed and de-stemmed) spinach with the chopped celery in a large bowl. Add in the cranberries and a can of drained mandarine oranges.
  6. If desired peel the apple (We like to leave on the peel!) and then slice into thin slices. Toss with lemon juice and then add to the salad.
  7. Pour dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad.
  8. If you want to toast the pecans, place them in a single layer in a dry saucepan (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant — just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
  9. Alternatively, you can candy the pecans if desired. Check the link in the last paragraph of the blog text for how to candy pecans.
  10. Top the salad with the pecans and feta cheese.
  11. Enjoy immediately.  Serves: 6-8 as a side
NOTES
This salad (like most) aren’t very great leftover. If you aren’t eating this immediately, keep the ingredients separate from the dressing and only toss with the dressing right before eating. Top with pecans and feta after dressing the salad.

Cheese pimento bisque from Sundays at Moosewood Cookbook

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2 celery stalks, chopped
1 cup chopped onion
2 Tbspns vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock, or water
1 cup extra sharp grated or chopped cheddar cheese
3 oz cream cheese, cubed
4 oz jar pimiento, chopped
salt and pepper to taste

Saute celery and onions in vegetable oil, about 10 minutes.
Add potatoes and stock. Simmer until vegies are soft, about 20
minutes.

Remove soup from heat, add cheddar and cream cheeses, allow to sit
to soften cheese. In a blender, puree the soup with half the pimientos.
add salt and pepper.

If soup is too thick, thin with milk, water or vegetable stock. Stir in
remaining pimientos. Reheat, but do not boil.
Serves 4-6

Celery and Parmesan Salad from real simple

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4 stcelery-parmesan-salad_300alks celery, thinly sliced, plus 1/4 cup celery leaves
2 tablespoons extra-virgin olive oil
1/2 teaspoon rice wine vinegar
 kosher salt and freshly ground black pepper
1 ounce Parmesan, shaved

Toss the celery, celery leave, olive oil, vinegar, salt and pepper in a medium bowl. Gently toss in the Parmesan. Serve cold or at room temperature.

 

Celery Soup- Bon Appetite from Phyllis Keating

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12308928433_46006b141a_b1 head celery, stalks chopped, leaves reserved
1 large waxy potato, chopped
1 medium onion, chopped
½ cup (1 stick) unsalted butter
Kosher sal
3 cups low-sodium chicken broth
¼ cup fresh dill
½ cup heavy cream
Flaky sea salt (such as Maldon) and olive oil (for serving)

Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes. Add broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil.  servings: 4

Salmon Cakes from the splendid table

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Salmon Cakes

  • 2 tablespoons butter
  • 1 small red onion, diced
  • 4 stalks celery, diced
  • 1 red bell pepper, seeded and diced
  • 2 (14-ounce) cans salmon, drained
  • 1/4 cup minced fresh parsley
  • 2 tablespoons capers
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
  • 1 tablespoon Dijon mustard
  • 2 large eggs
  • 1 cup whole wheat panko bread crumbs
  • 2 tablespoons olive oil

Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.

Serve these with fresh lemon wedges!

Jane Grigson’s Celery Soup from food52

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  • 12308928433_46006b141a_b1/2 pound celery, chopped (4 large stalks about 2 cups)
  • 1/2 onion chopped 
  • 1-2 diced small potatos
  • 4 tablespoons butter
  • 4 cups veggie stock
  • 1/2 c. cream, half and half or milk
  • About 1 teaspoons dill weed * (2 teaspoons for fresh dill)
  1. Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don’t let the vegetables brown. Add stock or water, s & p to taste and 1/2 teaspoon of dill weed. Simmer for 20 minutes.
  2. Blend or purée the soup.  Add cream. Bring slowly to just under the boil, and more dill weed if required.
  3.  Serves 4, 6 if the rest of the meal is fairly copious

Notes:  * I only used 1/2 tsp dill as I thought more would be overpowering.  I used an immersion blender.

 

Alma’s Cooked Water Soup, Lidia

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2 pounds Swiss chaalma's_cooked_water_soup_851_frd
1 onion, chopped
2 stalks celery , trimmed, peeled and cut in chunks
⅓ cup Italian parsley
8 fresh basil leaves
⅓ cup extra-virgin olive oil
½ teaspoon peperoncino
1 tablespoon tomato paste
9 cups water
2 teaspoons salt
¼ teaspoon freshly ground black pepper
eggs, (1 for each serving of soup)
day-old country bread, (1/2 a slice)
pecorino, freshly grated

Wash and drain the chard and tear out the long stems from the leafy parts. Stack the leaves and slice crosswise into 1-inch strips. Cut off the tough base of each stem and discard. Chop the trimmed stems into 1/2-inch pieces.

Using a food processor, mince the onion, celery, parsley, and basil into a fine textured paste (pestata). Heat the oil in the saucepan over medium heat, scrape in the pestata and stir it all around the pan as it starts to steam and sizzle. Sprinkle in the peperoncino and cook, stirring, until the pestata has dried and starts to stick, 4 minutes or so. Drop in the tomato paste, and stir to toast it for a minute.

Pour in the water, raise the heat to high, and stir up all the cooked seasonings, while adding 2 teaspoons of salt and freshly ground pepper to taste.

Bring the water to the boil and dump in all of the cut chard leaves and chopped stems. Return to the boil, cover partially and cook at a steady simmer for about 40 minutes, until the chard is very tender and the broth is quite flavorful. Turn off the heat until you’re ready to serve.

For each portion, ladle about 1 1/3 cups of soup into the skillet. Heat to a simmer; crack and carefully slip into the soup one egg for each serving. Turn the heat down very low, cover the skillet tightly, and poach the eggs for 2 minutes or longer. Put a bread slice or croutons in each warm soup bowl, and when the eggs are done as you like them, lift them out, one at a time, with a slotted spoon or spatula, taking some cooked greens too. Lay the egg and greens on the bread and ladle in hot broth to cover. Sprinkle pecorino over the egg and broth, and serve immediately, passing more cheese at the table.

– See more at: http://www.lidiasitaly.com/recipes/detail/851#sthash.F17C3DBN.dpuf

Classic Macaroni Salad from Hellmann’s

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ClassicMacaroniSalad2211-1

  • 8 ounces elbow macaroni (about 1-3/4 cups)
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 2 Tbsp. vinegar
  • 1 Tbsp. Hellmann’s® or Best Foods® Dijonnaise™ Creamy Dijon Mustard
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1 cup chopped green or red bell pepper
  • 1/4 cup chopped onion
  1. Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
  2. Combine Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, Creamy Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.

The Original Potato Salad from Hellmann’s

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6609TheOriginalPotatoSalad2

  • 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
  • 1 cup Hellmann’s Mayonnaise
  • 2 Tbsp. vinegar
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1/2 cup chopped onion
  • 2 hard-cooked eggs, chopped (optional)
  1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
  2. Combine Hellmann’s, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

Best Bloody Marys, A PureWow Original Recipe

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classic-bloody-mary-290x290

2 celery stalks, chopped
4 cups tomato juice
1 tablespoon horseradish
1/4 cup lemon juice
1 teaspoon freshly ground black pepper
1/2 teaspoon celery salt
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco (or more, to taste)
1 3/4 cups vodka
Celery stalks, for garnish
Lemon wedges, for garnish

1. In a blender or food processor, puree the celery, tomato juice,
horseradish and lemon juice until well combined.
2. Pour the liquid into a large pitcher, and mix in the pepper, celery salt,
Worcestershire sauce and Tabasco. Taste, then add more seasonings as
desired.
3. Stir in the vodka. To serve, pour the Bloody Marys into tall glasses,
over ice. Garnish each glass with a celery stalk and a lemon wedge. 6 SERVINGS